Easy Meatballs

I reduced this by half, and got 30 meatballs. I recommend adding about a Tablespoon of milk to the mixture, otherwise the meatballs will end up being tougher than necessary. I also recommend using a 75/15 beef. I used 80/20 and it was still a bit tougher than expected.

This is my go to week night meatball recipe! I add some finely minced onion and fresh garlic to the meatball mixture. I serve them with a side of ricotta cheese. My family loves these meatballs!

I like how quickly these meatballs were to make. It was easy to get dinner on the table in 30 minutes. I cooked the meatballs per the recipe and then let them simmer for just a few minutes in Rao’s marinara. Defrosted my frozen noodles, and spaghetti and meatballs dinner was ready to eat. I do think these meatballs need a little more flavor…maybe more Italian seasoning, basil, and garlic powder next time.

Very good meatballs and they were easy. I like baking them because there it less mess and less hands-on time than cooking on the stove. I used shaker parmesan cheese and it came out great. Use 85% lean beef for best results. Having more fat in the beef will just lead to a puddle of fat in your baking pan. I think 80% would be OK but not anything less. I made bigger meatball (18 versus the 40 smaller ones suggested in the recipe.) I baked at 350 for 30 minutes. I think the recipe assumes the breadcrumbs have salt in them. If they don't add more salt for a total of 1 to 1-1/2 tsps.

Excellent! Good texture and taste! I dropped directly into sauce rather than baking….so they stay round. The panko crumbs make the meatballs stay soft and absorb the sauce. I make these all the time since I first found the recipe.

Excellent! Good texture and taste! I dropped directly into sauce rather than baking….so they stay round. The panko crumbs make the meatballs stay soft and absorb the sauce. I make these all the time since I first found the recipe.